Step 1

Place mandarins in a large saucepan and cover with water. Bring to the boil on high. Reduce heat to very low and simmer gently for 2 hours. Drain and when cool enough to handle, cut in half and remove any pips. Transfer to a food processor and process until well pureed.

Step 2

Preheat oven to hot, 200°C (180°C fan forced). Lightly grease and line the base of a 22cm springform pan. Grease the paper.

Step 3

In a large bowl, beat the eggs until well combined. Add almond meal, sugar and baking powder. Fold in mandarin puree. Pour the mixture into prepared pan.

Step 4

Bake for 45-50 minutes or until cake starts to pull away from the sides of pan and a skewer comes out clean and dry. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. Serve at room temperature, dusted with icing sugar. Accompany with thick cream or sour cream.